Using Up Last Years Harvest | What We Eat in a Week!
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- Опубликовано: 8 май 2022
- #AcreHomestead #FreezerMeals #DinnersOfTheWeek
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Cilantro Chicken Recipe - scratchpantry.com/recipes/202221/cilantro-chicken
Tikka Masala - scratchpantry.com/recipes/2021/5/tikka-masala?rq=tikka
If you havent gotten it already, the next time you do a mail haul. I sent you a cheese shredder game changer! Well it was for me! I literally LOVE shredding cheese now. And you can do a bunch and still save it and not have all the bulk and clean up of the food processor. Enjoy! Oh you can also do things like nuts and a cookie crumbles and stuff too but I mainly do CHEESE! 🤣
Another great video! So sorry about your glass bowl. When I break one, I go thrifting, they always have glass bowls for super cheap. I just hollered at my husband, "Becky doesn't have a grill!" My husband's response "That's not natural!!" I was cracking up laughing at him. You have to understand, he is in love with grilled meat (of any kind)! He does a big grill on Saturday or Sunday's (beef🐮, pork🐷, chicken🐔, fish🐟, vegetables🥕🥔🍆🍅🌽🌶 and even fruit🍍), whatever I ask for. We call it the Bucket O' Meat! and Yes, we grill all 52 weeks of the year! even when it's snowing and it's freezing out! Like I said, he loves his grilled meat!😂😂😂
Do you have the pickled onion recipe? My husband just started making them himself and I would love to see how you do it!
I was looking for the picked onion recipe, also. 😀
Thank you for sharing your vlog much appreciated by us all xxxx ❤️
I’m sure I’ve said it before in comments but one of the best things about you as a is that you show the mistakes/ accidents too. So people don’t have to try to be perfect. Sometimes dishes break, things spill or something gets burned. You are also teaching people to be brave to just try mixing things in recipes and that you don’t have to follow every recipe 100%
You are so sweet Holly! Thanks
I cannot get over how much I love your “let’s just try it and see what happens” kind of attitude about everything. It is the best thing ever to see someone who is so resourceful and so self-sufficient just try stuff that you may not feel super comfortable with. It is inspiring!! I’ve learned so much from you and have even expanded my garden and started expanding my pantry to have long range food storage along with garden-to-table produce. Thank you for your absolutely wonderful attitude about trying new things and having fun doing it!!!
Tip: when you’re rolling something in dough that needs to be put on a cookies sheet, roll it on the parchment paper. Then you just lift the parchment paper onto the cookie sheet.
Genius!
Thanks! Great tip
Yeah i just straight up roll it on the baking paper and pan and use that as my work bench that way im not moving anything and if my paper is too floury or whatever i just grab another pan with baking paper on it place it above the other dish paper side down and flip it so the clean paper it on the bottom and i can just put the dirty paper in the bin or bottom of the oven and the now empty and clean pan back in the cupboard 😊 idk if that makes sense but yeah i hate having the clean benches so i use trays as chopping boards too that way i can just pop it in the dishwasher and know its sanitised instead of scrubbing all the counters etc.
Excellent tip
Great idea!!
BECKY!!!! Don’t ever make the mistake of inviting your subscribers in for a meal…- CAUSE WE WOULD ALL SHOW UP HUNNI 😄
I have 3 jars of peaches left that i canned in 2020 and that is it for my canned food. Last year I had emergency surgery end of June and everything but the beans died. I'm hoping for a bumper crop this year and prayers I stay healthy!
Good for you. May your garden flourish this year and may you be blessed with good health so you can harvest and process your bounty.
I’m sending blessings of abundance. 🙏🤞
Becky, we do something like the stromboli here in Czech Republic. We just call it a savoury strudel. My tip to avoid the inside to burst open would be to use a fork and make some holes to the top part! That way the steam from the inside can escape. Thank you for the video,great one, as always.
When I make Stromboli there is no sauce inside. Instead there is a combination of olive oil, garlic and seasons brushed on the crust, cheese and toppings. Then after it is baked it is cut in slices and dipped in hot pizza sauce. Yum!
Same here. We slice and dip is sauce.
Same with us. We dip it in sauce. No sauce inside.
@@plot10homestead58 all types of calzone that I know of have sauce inside. It's just not rolled but instead is folded in half
@@plot10homestead58 True, love ❤️ Calzone , sauce inside n dipped also is too saucy for myself personally ❣️... I like the flavor of other ingredients 😋💭❣️
@@plot10homestead58 Could be, I wonder who makes real Calzone, if Italian restaurants in Italy and Germany don't. Is it one of those cases where the original recipe is not the standard anymore?
You need to put slits on the top of the stromboli so the steam can escape and you'll have no explosions :)
Hi Becky! You are doing a great job cooking and caring for your farm. I like that you made nice Indian curry - you are calling it “tiki” masala but the dish is called “tikka masala” 😊
These all look so good. I love that you make sure the way you process the garden makes it easy to go straight to a meal.
HOW are you not hot?! You're killing me in these sweaters! 😂 It's miserably hot here in Arkansas today and I just came in from watering my new bucket garden!
I planted 21 tomatoes yesterday! That was one row, I have two more to do. It made me so excited to finally have tomatoes IN THE GROUND!
“That’s all I have the bandwidth for!” Yes…I’ll be borrowing that! 😂😂
I use the grater attachment on my kitchen-aid mixer for grating large amounts of cheese. It’s so helpful.
I also use my attachment but I use my food processor.
I used to work at Chipotle and the way the cooks used to do it was add a bay leaf or two and a little sunflower or rice bran oil and water to the rice (depending on how much you make). Take out bay leaves when cooked. In a bowl add lemon lime juice mix, salt ,and cilantro and mix till salt is dissolved. Add slightly cooled rice to the cilantro lime mix and gently fold in. And it's ready!
By mixing the cilantro,lime, and salt before hand ensures even coating over rice.
Hope this helps.
We, Italians, only cover half the dough with ingredients fold it over and use a fork to close it! Waalaa! We also put the sauce on the side to dip. We also make pepperoni rolls and spinach rolls and roll them like you did! Also sauce on side! Our favorite is pepperoni and banana peppers roll and then I cut them into personal servings. Then bake. Sooo good!
👍🏼
When I was preparing for a surgery with a long recovery, I cooked double+ meals for a couple of weeks. After dinner each night, I packed up the leftovers and froze them in 2 serving containers. It turned out that I had almost 2 months of meals prepared! I need to do that again. Lol
Omg I just saw your instant pot and remembered I had black beans in mine that were probably stewing to death on keep warm! I had to get out of bed to go rescue them! Thanks Becky!
Hey, you pulled a Becky!!
😂💯. I’ve done it.
Next time, plug 🔌 in the Instant Pot in the bedroom. Why not?! 😀
I loved when you said you didn’t have energy to cook so you had leftovers! We ALL have those days and I’m always thankful when I have leftovers to eat vs picking up some unhealthy fast food (although we do fast food occasionally bc it’s fun for the kids).
Your so gifted, your not afraid to try new recipes. You just for it.
Cellulose is any plant fiber, not just wood. All fruits and vegetables contain cellulose, thankfully. Fiber is necessary tof the digestive system.
I’ve always followed my grandma’s way to make Stromboli.
Things she did differently were…She pinched and folded the ends, used olive oil and seasonings instead of sauce, and always slashed the Stromboli several times after rolling before baking. Yours looked yummy!
this is helpful tips!
Yes❣️
Yes, the slicing is necessary to allow steam to release to prevent the blow up. They look delicious though.
I am so hooked on your videos I can’t stop watching. 😂 You have motivated me to garden again. I became a widow at 47 and really lost the desire to garden and because if you I’m back at it and will be canning for the first time at 52, since helping my gram when I was a child. I love your positivity and get-er-done attitude. God bless you, sweetheart.
This is what I try to do. If I am up to cooking ( ongoing health issues) I try to make double, for the times I dont have the ability to cook. Makes life easier, and I feel I eat better overall doing this
What a brilliant way to use cauliflower rice! I am definitely trying it out!
Yes, bbq sauce, chicken, bacon, red onion is one of our favorites for pizza. So good! Also agree on shredding your own cheese, its not fun but it is so worth it.
Sounds good :)
We just had that pizza the other night from extra pizza dough I had in the freezer too. Sooo good especially with the bacon.
it is INCREDIBLE seeing how you use up food/prep from the day before in your next meal! takes the mind of a true genius to think that far ahead!
The stuffing fir the Strombolis look great. I've only ever had a Stromboli folded over like an empanada. Never had it jelly roll style.
Me too!
I thought folded over pizza was a calzoni ?? I'm confused about the names but not about pizza. I would eat it every day if my waist band would let me.
@@vanessarheadart9708 true. But also Strombolis. I think it's the filling that differentiates them. Calzones were basically just cheese or maybe it's vice versa. It's been so long, but I do know the ones I ate were never in jelly roll style. But either way I'm sure it's delicious. 🤤😋
Technically Stromboli are rolled like cinnamon rolls (American creation) vs calzones which are just folded in half like an empanada (Italian creation). Delicious regardless!
I’m always blown away the amount of food you cook for two people. This looks like it’s for a family of 6. Thanks for sharing. You’re my favorite channel to watch!!
It probably does serve 6 though, as Becci has said in other videos they eat the leftovers for lunches or freeze half for another day, so they aren't having it between two in one sitting. We do the same as most recipes are for 4 or more so we cook the full amount and freeze the rest to save cooking another day.
My number one favourite as well.
Same but I don't think they eat it all in one meal but keep leftovers. I live with just my son who is 18 and it is just easier making huge meals and having leftovers than cooking just for 2.
I find it really hard to cook for two lol.
@@margaretbartlett5404 it is hard, I've only ever had 2 people to cook for and whilst it makes no sense that cooking for 2 is harder well it just is haha
Cheesesteak Stromboli
Thin sliced steak, could be leftover
Caramelized onions
Black olives
Sweet pickled peppers
I use sliced provolone and American
Also think calzone or hand pie only larger. Start with a round of dough. With 3 or so slits in the top. I don't use sauce on the inside just on the side for dipping.
Yum!
You can also make calzones...same ingredients just fold over
Love all your videos!! And, your smile when you see Josh is the sweetest!
by-product doesn't automatically = a bad thing. ALL plants have cellulose in them. However, if you feel it does change the texture, that's a fair opinion.
Love watching these meals in a week and love watching you! You explain things so well!
This video was the perfect afternoon entertainment on a rainy day here in Denmark
I think you did great on the Stromboli . What a great idea to make one tonight. Becky you are very creative in your cooking. Thanks for sharing !
Our family is happy with pizza as long as it has mushrooms and olives. My daughter (6 years old) gets to order hot lunch pizza at school sometimes. She is always shocked that olive pizza isn't one of the options so I have to send her with a small container of olives so she can add them herself ❤️
What a great video or videos I should say. You work so hard for everyone Becky and we appreciate your efforts so very much Don’t forget to take time for you too ❤️
I absolutely love your channel! I enjoy when you & Josh taste and comment on your meals. I’d love to watch a few minutes of you setting at a table and enjoying your meal together. 🥰
I dislike cilantro the first 40 years of my life and then all of a sudden my tastes changed and now I absolutely love it
Hey!! I work at chipotle and we make both of our rices the same
Rice bran oil, bay leaves, Cilantro, 50/50 lime/lemon juice, and salt!
OK it all look delicious! I'd never been a big fan of coriander, but at Christmas someone made a side dish of carrots cooked in orange juice with coriander, and it was amazing! It was such a different taste experience. Beautiful food, great growing advice and all round enjoyable videos, thanks Becky 😊 👍
I just wanted to say how inspiring you are to me. I cook almost everything from scratch for my family of 5. You've given me so many meal ideas. I'm so interested in your techniques, like deglazing and the browning of the chicken.I love your pie crusts! Thank you so much.
I just want to say: thank you so much for your videos. I have watched all of your videos thus far.. and when you post new videos, it is the highlight of my week. I have learned so much from you. I am now growing my own fruits and vegetables and preserving.
You are my favourite youtube channel and an inspiration as a young mother. Thanks for your great knowledge and awesome energy!
ready for a MAILBOX HAUL! 😍
i adore seeing all the useful things your devoted fans sent out of sheer delight to help improve your experieces as you selflessly share your journey! 😊💝
Mushrooms, thin slices of tomatoes,artichoke hearts, garlic,pineapple. On either, garlic butter sauce,ranch, or BBQ sauce.
Hey friend! Another great video! Thanks to you, we have actually started cooking double portions & freezing meals. Our freezer is now full & it has given us such peace of mind, especially with grocery costs rising 😊
Arugula, red onion, prosciutto with an extra drizzle of olive oil and red pepper flakes.
I learned from my mom that to get a caramel color in your chicken, you can add a teaspoon of sugar to the oil. It will smell DELICIOUS when its cooking.
That’s a great tip!
Ive been cooking with older frozen foods from our garden that get buried in the freezer. So yesterday I made a pot pie with frozen home grown green beens & celery (from 2019!) and carrots. I was very surprised by how nice this combo tasted. The green beans are not something I will normally use in a pot pie but their flavor is far superior to commercial canned and frozen. I made it in a rectangle Pyrex dish and gave it a rustic look by rolling the excess crust over and pressing it in. We love pie crust. This is a time when conserving what we have is more important than ever. Now Im inspired to make Stromboli.
A salad shooter is the best thing to grate cheese quickly.
For pizza topping, since I had gastric bypass years ago, I find myself more veggie minded, so my favorite combo is mushroom, spinach and garlic with lots of mozzarella cheese. So I usually order calzones instead of pizza. I'd love to learn how to make individual pizzas for my family, because we're all different.
We make Stromboli with olive oil, ham or capicolla, salame, provolone, oregano and sliced peperoncinis. Flop the other half over and press the edges together with a fork. Then we brush it with more olive oil and sprinkle with more oregano.
I really want to eat that pizza roll right now! And that chicken looks delicious, I love every single recipe that you make Becky, thank you for this video.
Strangely, I used to hate cilantro, but last year I made salsa from my own tomatoes and it totally changed my feelings about it. Love it now.
My Favorit Pizza is 1. Mushrooms, Jalapenos and Pineapple and 2. Sweet Corn and Artishokes + Garlic 3. White Asparagus and Spinach
We do Stromboli with lunch meat and provolone.
We use Rhodes frozen bread loaves or a homemade recipe. Roll out into a rectangle. Cut strips along the two long sides about an inch wide. Place your sauce, just a little - if there’s too much the bottom won’t cook well- down the middle. Layer ham, turkey, pepperoni, and provolone. Fold up the ends and then braid the strips to hold it closed. Bake at 350 for about 40 min. We like to dip it in queso!
That sounds really tasty!
we like a thick crust pizza so i make a scone dough, roll it out thin and it cooks up nice and crispy but still thick. blind bake before topping. we have canned spaghetti, chopped onion, chopped bacon, salami, diced mushroom, pineapple, covered in cheese
Looks yummy! I've watched you make this before and it looks pretty easy. I've also been freezing larger batch meals. You're going to make me a homesteader yet! We do have a small garden and have overwintered potatoes for a new crop for the last five years. For its small size we get a pretty good yield! Rock on! Love from Gresham, Judy
I love the rolled idea for the Stromboli. We roll our dough into an 8” circle, put pepperoni, salami, sliced tomatoes and American cheese! We fold over the dough, pinch the edges, put a couple slices in the top and bake it. So delicious 🤤!
I just got the shredder and slicer attachment for my KitchenAid. I LOVE it! No more shredded fingers.
I just want to say I cook a lot too also a lot of it is from scratch. So I know how messy my kitchen gets. I must say you and your mom do a fantastic job of not letting the kitchen get out of control. Both of your kitchens always look so nice. That being said…Becky I love your long videos. It keeps me entertained and learning while Im cleaning up that after dinner messy kitchen of mine! Thank you 😊
I make Stromboli 2 ways for family. One with ham, Swiss, sandwich pepperoni, sliced American, Genoa salami, Swiss & cappacola. The other way is Buffalo chicken strips, cheddar & broccoli. I also use an egg wash & no red sauce. I don’t roll mine, I wrap it lengthwise.
Have you considered offering cooking workshops like Mimi Thorisson? I would definitely pay for a weekend of cooking classes. Thanks for the amazing content!!
I wish it would get warm enough for me to plant. My tomatoes are about a foot tall, I did plant my romaine out then yesterday we got 2 inches of hail. Had to go water the hail off my lettuce so it would not freeze over night. I live in Central Washington near Wenatchee, but at 2800 foot elevation. Last year I had all my garden planted by now. Love watching you cook, you are an inspiration, you make everything look so easy.
Love my Oster Kitchen Center's shredder.! Had it for decades and a lot of its accessories.
The kitchen aid shredder attachment is perfect for cheese! Super quick and then I freeze it shredded too
Kitchen aid mixer has a shedder attachment I love!
Time for a mail haul! I love seeing what your fans send you. A lot of things you get I've never seen before. I'm a southern lady & we do cook different down here, but I still like to watch you. I have never seen someone cook with so many different spices very intriguing.
I'm from the south too and it's all rice and gravy down here and the only seasoning we use is Tony's 😂
I'm from the UK and I love watching all these cooking videos because all the food is so different to what we eat here in the UK.
I invested in the grating attachment for the kitchen aid. Best investment ever. Easier to clean than the food processor.
I’ve noticed with my Instant Pot that the Rice setting is several minutes longer than the time called for in recipes and cheat guides. I have good results with 4 minutes.
I use hot Italian sausage, pepperoni, Canadian bacon, mushrooms, black olives, onions, peppers and bacon in my stromboli. A massive rolled up log of pizza that is delicious. Spray the top with olive oil spray and sprinkle with oregano and garlic powder. YUM!
When I make Stromboli I put ham, salami, pepperoni, onions, peppers, and mozzarella cheese! Then brush the crust with garlic butter and dip it in sauce, no sauce inside it!!
Your dough looks amazingly smooth. I freeze dough too. Makes sense when there are only two of you. Your videos are so inspiring. Keep up the good work
Hi Becky! This kind of off the topic of today but I wanted to thank you and your mother for the idea of using a pastry cutter to shred or cut up meat ! It works amazingly well and it made it easier to shred chicken while dealing with a shoulder injury! Thanks again! Take care!!
Oh love that! I’m glad
I just got the shredder/slicer attachment for my kitchen aid for mother's day and I'm excited to use it for shredding cheese because it's my least favorite thing to do but it does make a huge difference in the flavor of a dish, especially with parmesan
The giggle you gave while you explained you knew it was too much sauce like the third time, is exactly why we love you becky!
Hi! Love your content! I wanted to point out that the curry you made is called tikka masala, not tiki masala. 🙃
Love the additions to the curry like the zucchini and peas! If you want a tip to make your rice a bit more flavorful for Indian curries, try adding a bit of whole cumin seeds to the uncooked rice, and cook it how you normally would!
About the cheese. You could shred the entire block and freeze it. You can take out a bit at a time and it defrosts allmost instantly. Cheese is great for the freezer.
Stromboli is just folded in half. You only put your stuffing on half of it rolled out and the fold the half over on top of the of the stuffed side.
Get the shredder attachment for your stand mixer. You'll throw away the hand ones. Is so EASY!!!😁
Thank you Becky!
That's our favor toppings too. The second best is Canadian bacon, jalapeno peppers and cream cheese. I'm with you on shredding my own cheese too.
I love how you measure garlic!
Haha! I also had a moment last week of making too much ground beef pasta sauce and using it as a base for pizza. We thought it was delicious! Thanks for a great “meals of the week” video!
I love your meals of the week videos! 👏🏻
Favorite pizza combo is pepperoni, pineapple, jalapeno, and feta cheese. I managed a pizza restaurant for over 10 years so my husband and I have tons of combos we love!
My rotary grater has been a life saver for shredding cheese!
I'm with Josh. Sausage, peppers, and onions are my favorite too!
I used to make Stromboli all the time when my kids were little. They are so versatile.ive even made one with corned beef and a little sauerkraut . For the Italian version, i would make an egg wash with Parmesan cheese and brush it on the dough before adding the filling and then brush it on the outside before baking giving it a nice golden color. Happy cooking!
Ham, pepperoni, ground Italian sausage (cooked), Genoa salami, Mozzarella cheese, Parmesan cheese. layered down the middle. tuck the dough around the meat and serve with sauce on the side. Sometimes a line of mustard on top of the meat/cheese. Bake at 350 for 30-35 mins.
Idk if it's "right" or not, but when I make stromboli I aim for somewhere between a cinnamon roll and a stuffed bread, and calizones I aim for hand pie style. Either way we put a smidge of sauce on the inside with toppings to keep the inside just moist, but serve with warm sauce on the side for dipping.
I really enjoyed watching you make the curry. It looks so delicious. I have never had it but I am anxious to try it. Thank you for your videos. I look forward to them
I make really quick and easy naans, just equal amounts of all purpose flour and natural yoghurt, (pinch of salt) mix and leave it to sit for 30 mins, then roll out into rounds and fry them off in a dry pan. I keep garlic butter in the freezer to brush over them. They freeze well too.
When I made Stromboli it was tomato paste and Dijon mustard with some herbs (probably an Italian mix) spread over just regular bread dough rolled out 1/4 in thick. We stuffed it with pastrami, pepperoni and salami for the meats and a mix of parmesan and mozzarella for the cheeses. We carefully rolled it pinched the seam and pinched the ends closed, scored lines to vent and put an egg wash on and baked. We sold out the same day at our school restaurant!
My favorite pizza (before going 90% vegan) was a philly cheesesteak style pizza - thinly sliced beef, mushrooms, onions and peppers with mozzarella and provolone.
Hi Becky, love your channel around here from Spain. I wanted to tell you that its way easier to shred cheese (or anything really, I just did a cucumber this week) if you put your grater in horizontal.
I have an attachment for my kitchenaid to shred cheese
Love it
I love your cooking videos! Can't decide if the gardening or cooking videos are best! Just love what you share! I'm in UK so little different from US, sometimes,but just love it!